4 Servings

Preparation: 15 minutes

Cooking: 12 minutes

INGREDIENTS

• 10 1/2 oz. (300 g) farfalle (bowties) or fusilli
• 1 1/2 lb. (700 g) eggplant
• 2 tbsp. (30 ml) extra virgin olive oil
• Oil for frying (optional)
• 1 bunch basil
• Salt and pepper

INSTRUCTIONS

1. Bring a saucepan of well-salted water to a boil. Cut the eggplant flesh into large pieces. Boil in the salted water until softened, about 10 minutes.
2. Drain and transfer the eggplant to a blender. Add the basil leaves and a pinch of salt and pepper. Blend until you have a smooth, thick sauce. Season to taste with salt and pepper and keep warm over medium heat.
3. Bring a large pot of well-salted water to a boil. Cook the pasta until al dente, drain, and add to the sauce.
4. Add the extra-virgin olive oil and cook briefly, stirring.
5. Transfer to pasta dishes and serve. If you like, try garnishing with thinly sliced eggplant skin briefly fried in oil.